entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: mud australia

by Kristina Gill

since some people asked about oven-safe bowls on joy’s recipe, we thought it would be perfect to feature a recipe by mud australia whose beautiful tableware is all oven-safe! mud australia is a porcelain manufacturer based in sydney, australia. started by melbourne-native shelley simpson in 1994, mud’s porcelain range is handmade in their marrickville factory by shelley and a staff of professional and amateur ceramicists. while shelley heads up the creative side of mud, her partner james handles the sales and marketing aspect. as a small business, mud australia strongly believes in the global values of craft, community and sustainability. just click “read more” shelley’s recipe for soft-centered chocolate puddingsyum.

Soft-centred chocolate puddings

Makes 4
• 4 tbs granulated white sugar (60g) + 2/3 cup sugar (160g)
• 100g butter, chopped
• 200g good quality dark chocolate, chopped
• 3 eggs
• 2 tbs self-rising flour (30g)*
• Icing sugar (powdered) & thick cream, to serve

* To make your own self-rising flour, for each cup of all-purpose flour (125g), add 1 1/2 teaspoons (7.5g) of baking powder and 1/2 teaspoon of salt (2.5g).

Step 1:
Preheat oven to 200°C/390F. Lightly grease 4 x mud australia Limoges porcelain baby noodle bowls (or similar oven-safe bowls). Sprinkle 1 tbs sugar into each bowl and turn so sugar coats inside of the bowl.

Step 2:
Place the butter and chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 5 minutes or until mixture is smooth then remove from the heat.

Step 3:
Using electric hand mixer, beat eggs and remaining sugar on high speed until pale and slightly thickened. Pour warm chocolate mixture into egg mixture. Sift flour over mixture and stir gently to combine. Pour mixture evenly between bowls. Place onto a tray. Bake 20 to 25 minutes until well risen.

Step 4:
Dust with icing sugar and serve with thick cream if desired.

Shelley and James chose that recipe because:

~ It’s single serve in a mud bowl and shows really well how the product is oven-safe and goes beautifully from oven to table

~ Shelley is an excellent baker with nostalgic links to self-saucing puddings and makes this recipe a lot

~ EVERYONE loves chocolate!

We use our dishes from oven to table all time, it was one of the criteria Shelley had when designing mud— beauty and function. Other favourite dishes of ours include: Italian style (wet) roast chicken in a large pebble bowl; roast fennel in a pebble medium; pizza on a dinner plate; lemon delicious in a medium pebble bowl; soufflé in a latte.

Product photo by Ben Dearnley. Photo of Shelley by James

Compiled by Kristina of Three Layer Cake

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